Hubei Huatong Huimin Pork Slaughterhouse Full Multi-Temp Cold Storage EPC Case

Project Overview

This full turnkey eight-chamber multi-temperature cold storage is custom-built for Huatong Huimin Food, a large-scale local pork slaughter & fresh meat distribution enterprise in Hubei. Hubei features long plum rain season with annual ambient RH above 88%; raw pork carcass is highly prone to bacterial reproduction, wall condensation and mold if cold storage lacks anti-moisture & independent partition design. The whole project strictly follows national slaughter food safety standards, separating fresh carcass pre-cooling rooms and low-temperature blast freezer with full redundant refrigeration & HACCP compliant layout.

Core Basic Project Data

• Total cold chambers: 7 carcass pre-cooling rooms + 1 -28℃ blast freezing room
• Total nominal volume: 12,800 m³ | Daily slaughter supporting capacity: 1,200 heads of live pigs
• Standard mandatory temperature & humidity per GB51219:
  1. Pre-cooling carcass rooms: 0~4℃, RH 85–90% (corrected from -4~4℃ non-compliant range)
  2. Blast freezing room: -28℃, finish core temp ≤-15℃ within 24h
• Construction cycle: 75 calendar days (integrated design, panel production, on-site installation & 72h full-load validation)
• Compliance certification: GB50072, GB14881, slaughter plant HACCP food safety audit

Pre-Construction Critical Pain Points

1. Old scattered small cold rooms without independent isolation for diseased carcasses, failed two annual market supervision food inspections;
2. Single-layer insulation without full HDPE vapor barrier, plum rain wall continuous condensation, pork surface mold scrap rate up to 9.2%;
3. Shared refrigeration units without standby loop, summer peak load frequent shutdown leads whole batch fresh carcass spoilage;
4. Discrete editable temperature logs, unable to provide trace data for quarantine audit;
5. No dedicated pre-cool hanging tracks, carcass stacked directly causes local temperature uneven & rapid bacterial growth.

1 Yangtze Plum Rain Exclusive Anti-Condensation Envelope System

Comply with GB50072 vapor barrier mandatory clause for high-humidity Hubei region:

Zone Type	Standard PU Panel Spec	Slaughter & Humidity Optimization
0~4℃ Pre-Cool Room	100mm B1 flame retardant high-density PUR (≥40kg/m³)	Full double HDPE warm-side vapor barrier, all wall-floor joints fully mildew-proof sealant; 50mm seamless inner arc corners for daily disinfection
-28℃ Blast Freezer	200mm B1 PUR (ban B2 grade for food freezing per standard)	Double staggered XPS anti-freeze floor, 1–2% drainage slope for blood & sewage flushing

Core construction rule: All metal suspension rails & pipe penetration holes fitted nylon insulation gaskets to cut cold bridge & stop ceiling sweating.

2 Tiered Redundant Refrigeration Matching System

Seven Carcass Pre-Cooling Zones (0~4℃)

3 sets Bitzer parallel screw units, each chamber equipped independent circulation loop, one-main-one-standby auto switch; low-speed large air coolers to reduce carcass water loss, matched high-pressure micro-fog humidifier lock RH 85–90%.

Single -28℃ Blast Freezing Room

Fusheng two-stage compound screw unit (single screw cannot meet 24h core temp down to -15℃ requirement); hot gas circulation defrost only, no electric heating strip to eliminate fire risk in meat processing workshop.

Power Safety Configuration

Dual municipal power + 72h UPS backup for temperature monitoring system, continuous non-editable data recording during power cut, avoid mass pork thaw loss.

3 GB14881 HACCP Mandatory Slaughter Layout Design

Functional Independent Zones (Physical Wall Separation Only, Curtain Separation Not Accepted)

1. Carcass pre-cool hanging storage area (7 rooms, dedicated overhead tracks for pig carcasses)
2. -28℃ blast freezing processing area
3. Independent diseased & unqualified carcass isolation cold room (extra partition added for audit compliance)
4. Constant temperature loading buffer vestibule with double interlock heating air curtain
   

   One-Way Flow Rule (No Cross Contamination)

Raw pig carcass entry → pre-cool hanging storage → blast freezing → finished frozen outbound; independent personnel passage & raw waste exit, clean vs unclean zones strictly separated.

Sanitation Hard Requirements

Anti-slip C30 concrete floor with drainage channel; all inner wall seamless arc design without mold dead angle; stainless cold doors easy for high-temperature disinfection.

4 Food Safety Intelligent Monitoring Platform

Siemens PLC centralized control system for all 8 cold chambers:
1. Multi-point PT100 sensors, temp fluctuation controlled ≤±1℃, 5-year non-editable encrypted storage log;
2. Multi-level linkage alarm: on-site sound-light + mobile SMS remote push for over-limit temperature;
3. One-click full temperature mapping report export for market supervision & HACCP annual audit.

5 Measurable 12-Month Post-Operation Benefits

1. Independent diseased carcass isolation zone + standardized layout pass food safety audit at one time without rectification;
2. Double full vapor barrier eliminate plum rain condensation, pork mold scrap rate reduced from 9.2% down below 1.1%;
3. Per-chamber standby refrigeration completely eliminate power outage fresh meat spoilage risk;
4. Special hanging track pre-cool design balance carcass temperature, bacterial reproduction speed cut by 60%;
5. Inverter parallel rack energy-saving design reduce annual refrigeration electricity consumption by 22%.

6 6 Common Slaughter Cold Storage Inspection Pitfalls

1. Adopt B2 panel for -28℃ blast freezer → Violate GB food cold storage fire standard, mandatory rectification
2. Omit double vapor barrier for Hubei plum rain → Wall continuous condensation & meat mold
3. Single compressor without standby unit → Large batch fresh pork thaw loss risk
4. No independent isolation room for diseased carcasses → Direct food supervision audit failure
5. Editable temperature recording system → All traceability data invalid
6. Ordinary flat floor without drainage slope → Blood residue accumulation, fail HACCP sanitation check

FAQ For Pig Slaughter Factory Infrastructure Managers

Q1 What’s mandatory insulation fire grade for pork blast freezer?

A Must use B1 flame retardant high-density PU panel; B2 grade is forbidden for meat freezing workshop per GB50072 & GB14881.

Q2 Why pre-cool room fixed at 0~4℃ instead of -4~4℃?

A GB51219 livestock slaughter standard specifies carcass pre-cooling 0–4℃ to slow bacterial growth; low temperature below 0 causes meat cold injury & dry weight loss.

Q3 What refrigeration unit for -28℃ pork freezing room?

A Two-stage compound screw compressor is required; single-stage unit cannot lower meat core temperature to -15℃ within 24h.

Q4 What special anti-moisture design for Hubei plum rain slaughterhouse?

All wall & ceiling warm side laid continuous double HDPE vapor barrier, all cold bridge positions sealed with low-temperature mildew-proof glue.

Custom Slaughter Cold Storage Inquiry

Provide daily slaughter volume and local summer maximum humidity to get HACCP compliant layout & itemized turnkey quotation.

Construction & Completion Photos